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Merlot Braised Beef Cheeks

Deliciously tender beef cheeks. Teams up with creamy mashed potatoes.
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Katrina-Meynink_beef-cheeks.jpg
Ready Time
7 hrs 40 mins
Preparation
10 mins
Cooking
7 hrs 30 mins
Serves   6
ready_time
7 hrs 40 mins
Ready Time
10 mins
Preparation
7 hrs 30 mins
Cooking
  6
Serves
server
Katrina Meynink from Daily Life
Katrina Meynink
Freelance Food Writer
www.dailylife.com.au
www.thelittlecrumb.com.au

Katrina Meynink is a freelance food writer and author. She regularly contributes to national and international food magazines and writes weekly for Fairfax’ Daily Life. Katrina has published two books, most recently Bistronomy: French Food Unbound with Murdoch Books and her first book, Kitchen Coquette (Allen & Unwin), was awarded Best First Cookbook 2011 (Australia) at the Gourmand World Food Cookbook Awards. Katrina has a Masters in Gastronomy through Le Cordon Bleu and the University of Adelaide, an Advanced Diploma in Taste through Hautes Etudes du Gout, Paris, as well as qualifications in business journalism; and culinary training through Le Cordon Bleu. She has received numerous scholarships from the James Beard Gastronomy Foundation and the Culinary Trust, USA. Most recently, Katrina was awarded the Julia Child Grant via the Culinary Trust, USA.

 

Ingredients

  • 1 1/2 tablespoons olive oil
  • 6 beef cheeks
  • 250mls merlot
  • 1 carrot, coarsely chopped
  • 1 white onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 juniper berries
  • 1 cinnamon quill
  • 1 fresh bay leaf
  • 1 thyme sprig
  • 1 litre veal stock

Method

  1. Place EasySear pan onto stove top and pre-heat for 2 to 3 minutes, add oil heat for a further minute, add beef cheeks and cook for 3-5 minutes each side until the beef cheeks are well browned on both sides
  2. Add the carrot, onion, garlic and cook for 5 minutes or until they are softened, add the merlot to the cook EasySear pan and cook scraping the bottom of the pan with a wooden spoon to remove any pan juices that may have stuck to the bottom.
  3. Place EasySear pan back into the slow cooker base.
  4. Add the juniper, cinnamon bay leaf, thyme and stock. Ensure the beef cheeks are completely covered with liquid even if you have to top it up with a little water.
  5. Cover the lid, turn Temperature Control Dial to 'High' setting. Cook for 6-7 hours until the meat is tender.
  6. Gently remove the cheeks from the cooking liquid. Skim any oil from the top of the liquid using a large flat spoon.
  7. Strain the vegetables, reserving the cooking liquid and return the liquid to the EasySear pan and heat on the stove top for 15-20 mins. or until the sauce is reduced and slightly thickened. Return the beef cheeks to the sauce in the EasySear pan and heat through before serving with mashed potato or a roasted vegetable and grain salad with fresh herbs.

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